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Dietary inflammatory index and unfavorable dietary patterns associated with ischemic stroke in China

1 April 2026

Xu Q, Chen Q, Zhuang Y, Zhou L, Shen L, Li T, Hu Z, Zhang R, Su D, Feng L.

Summary

Summary for the Health-Conscious Reader

1. Plain-Language Summary This study in Eastern China found a strong link between diet, inflammation, and ischemic stroke risk. A diet high in refined grains, processed meats, and fats was associated with higher inflammation and a significantly increased likelihood of stroke, while a traditional diet rich in whole grains, vegetables, and fruits was linked to lower inflammation and a reduced risk.

2. Key Findings

  • A diet pattern described as "Jiangnan red-sauce and heavy oil" (high in refined grains, salted vegetables, processed meats, and fats) was associated with an 85% higher likelihood of ischemic stroke.
  • This pro-inflammatory diet pattern was directly correlated with higher scores on the Dietary Inflammatory Index (DII).
  • A "Traditional Chinese" dietary pattern (rich in whole grains, vegetables, fruits, and legumes) was associated with a 15% lower likelihood of ischemic stroke.
  • This anti-inflammatory diet was correlated with lower DII scores.

3. Practical Takeaways for Nutrition and Longevity Your overall dietary pattern is a powerful tool for managing inflammation and long-term health. To lower your risk of chronic diseases like stroke, prioritize an anti-inflammatory eating style by building your meals around whole foods like vegetables, fruits, legumes, and whole grains. At the same time, limit pro-inflammatory foods such as processed meats, refined grains (like white bread), and heavily salted or oily dishes.

4. Study Limitations This study shows a strong association but cannot prove a direct cause-and-effect relationship. Because it relied on participants recalling their past diets, the results could also be influenced by memory bias.

Abstract

<h4>Background and objectives</h4>The dietary inflammatory potential, assessed by the Dietary Inflammatory Index (DII), may influence ischemic stroke (IS) risk, but evidence from high-incidence regions in China remains limited. This study aimed to investigate the associations among dietary patterns, the DII, and IS in Eastern China.<h4>Methods and study design</h4>In a hospital-based case-control study in Zhejiang, China, 223 IS patients and 510 age- and sex-matched controls completed a validated food frequency questionnaire. DII scores were calculated, and dietary patterns were derived using factor analysis. Multivariate logistic regression models were used to calculate odds ratios and 95% confidence intervals (CIs).<h4>Results</h4>A "Jiangnan red-sauce and heavy oil" pattern, characterized by high intake of refined grains, salted vegetables, processed meats, and fats, was associated with higher DII scores and an increased IS risk (OR = 1.85; 95% CI: 1.74-2.51; top versus bottom tertile). Conversely, a "Traditional Chinese" pattern, rich in whole grains, vegetables, fruits, and legumes, was correlated with lower DII scores and a potentially reduced IS risk (OR = 0.85; 95% CI: 0.76-0.94).<h4>Conclusions</h4>The findings suggest that pro-inflammatory diets were associated with a high likelihood of IS, while anti-inflammatory patterns, such as the Traditional Chinese diet, may be protective. The findings may also provide insights for dietary prevention strategies in the high-risk populations, pending confirmation from prospective studies.
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